Foods and beverages: apparatus – Subjecting food to an enclosed modified atmosphere – Including means to influence movement of gas within enclosure
Patent
1996-08-19
1998-08-04
Alexander, Reginald L.
Foods and beverages: apparatus
Subjecting food to an enclosed modified atmosphere
Including means to influence movement of gas within enclosure
99479, 426523, 126 21A, A21B 126, A21B 502
Patent
active
057878005
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
a. Field of the Invention
This invention relates to a baking oven comprising a number of baking molds for baking moldings, for instance from a dough or a dough suspension, with heating means being provided for heating the baking molds.
b. Related Art
To bake moldings from a dough or a dough suspension, for instance wafers or dish products, a suitable amount of dough is introduced into baking molds defining the suitable baking form or baking forms, whereafter the baking mold is heated in an oven. The or each, molding is then baked and after baking removed from the baking mold, whereafter the baking mold is filled again. In this manner a large number of moldings can be baked at a relatively high rate.
A row of gas burners are usually arranged under the baking molds for heating the baking molds. As a result, parts of the baking molds become relatively hot with respect to other parts of the baking mold. This is particularly disadvantageous because it may give rise to heat damage of the baking molds, such as for instance rupture and increased wear. Moreover, as a consequence, the quality of the baked moldings is adversely affected. For example, the difference in temperature in the baking mold may cause cracks to form in the molding. Further, the heating and cooling of the baking molds require relatively much time and much energy is lost in that the baking molds have to be heated to a disproportionately high temperature with respect to the desired baking temperature within the baking mold. Moreover, a disadvantage of the use of gas burners with an open flame in a baking oven is that if the oven is soiled, for instance with dough or spilled products, the high-temperature heating of the baking molds gives rise to fire hazards in the oven, in particular when the gas burners are disposed at the bottom of the oven.
A further important disadvantage of heating the baking molds by means of gas burners arranged under the baking molds is that, in particular with baking molds where an upper section and a lower section thereof have clearly different heat contents, the difference in temperature of the baking molds is difficult to control, and certainly so when different baking forms are used. The energy supply will then have to be adapted to the baking molds with the least heat demand, which gives rise to a production loss in respect of the other molds because they cannot be optimally used. In addition, the energy efficiency of heating the baking molds by means of gas burners is low.
SUMMARY OF THE INVENTION
The invention accordingly contemplates a baking oven of the above-described type, whereby the above disadvantages are avoided, while the advantages are retained. To that end, the baking oven according to the invention is characterized in that the heating means comprise air heating means and air displacement means, the air displacement means being arranged for forcibly passing air heated with the air heating means along the baking molds within the oven.
Since air heating means are used and the heated air is forcibly passed along the baking molds, optimum heat transfer between the air and the baking molds can be provided for, while the air can simply be brought to an optimum temperature for that purpose. The baking molds will be heated by means of the heated air forcibly passed along them, in such a manner that each mold section is brought to the desired temperature, depending inter alia on the heat content thereof and the heat demand of the molding to be baked therein. Consequently, the temperature of the baking mold can be controlled within strict limits, so that only relatively small differences in temperature will occur. The baking molds and hence the products are therefore heated uniformly. Consequently, heat damage to the baking molds is prevented and the products are baked in optimum manner and without crack formation. Moreover, the baking molds no longer need to be locally heated to undesirably high temperatures and no open flames are present within the oven, whereby the fire hazards
REFERENCES:
patent: 2624297 (1953-01-01), Nuttall
patent: 4648314 (1987-03-01), Plicht et al.
patent: 4991497 (1991-02-01), Barkhau et al.
patent: 5180898 (1993-01-01), Alden et al.
patent: 5544570 (1996-08-01), Haas et al.
PCT Document WO 89/00393, Jan. 1989, United States.
Arentsen Johan Hendrix Adolf
Kloppenburg Wiebe
Alexander Reginald L.
Michaelson Peter L.
Pokotylo John C.
Suntray B.V.
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